Best 2 Dairy Free Whole Wheat Pancakes Recipes

Indulge in a delightful breakfast or brunch experience with our dairy-free whole wheat pancakes, a healthier and allergen-friendly alternative to classic pancakes. Crafted with wholesome whole wheat flour and a touch of sweetness from pure maple syrup, these pancakes are packed with fiber and nutrients. Each bite offers a fluffy and satisfying texture, making them a perfect choice for those with dairy sensitivities or those seeking a healthier pancake option. Accompany your pancakes with a variety of delicious toppings, from fresh berries and sliced bananas to a drizzle of pure maple syrup and a dollop of dairy-free butter. For a savory twist, top with scrambled tofu or your favorite vegan cheese. With our easy-to-follow recipes, you can whip up a batch of these delectable pancakes in no time, making them a great option for busy weekday mornings or leisurely weekend brunches. Discover the goodness of whole grains and the joy of dairy-free cooking with our collection of dairy-free whole wheat pancake recipes.

Here are our top 2 tried and tested recipes!

DAIRY FREE WHOLE WHEAT PANCAKES

Dairy Free Whole Wheat Pancakes image

These healthy pancakes with a hint of almond are delicious. They're thick and fluffy and they really stick to your ribs. Serve warm with maple syrup or peach jam. Leftovers are great served cold with a little peach jam spread on them, yum!

Provided by Kimberly

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 40m

Yield 5

Number Of Ingredients 10

Ingredients

2 cups whole wheat pastry flour
¼ cup wheat germ
3 tablespoons soy flour
2 tablespoons white sugar
4 teaspoons baking powder
½ teaspoon salt
3 eggs
¼ cup canola oil
¼ teaspoon almond extract
2 cups soy milk

Steps:

Preheat griddle to 350 degrees F (175 degrees C). In a large mixing bowl combine dry ingredients. In another large mixing bowl combine eggs, oil and almond extract; whisk until combined. Stir in soy milk. Add wet ingredients to dry ingredients and whisk until combined. Batter should be slightly thick, adjust liquid if necessary.
Pour batter by the 1/4 cup full onto hot griddle. Cook until edges look dry and bubbles burst. Flip and cook another minute or so until golden brown. Serve warm.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 44.2 g, Cholesterol 111.6 mg, Fat 17.3 g, Fiber 5.3 g, Protein 14.7 g, SaturatedFat 2.1 g, Sodium 613.1 mg, Sugar 9.8 g

100% WHOLE WHEAT PANCAKES

100% Whole Wheat Pancakes image

These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)

Provided by Kristie Ann

Categories Breakfast and Brunch Pancake Recipes

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

2 cups whole wheat flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ cups buttermilk
2 eggs
3 tablespoons vegetable oil

Steps:

Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.

Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g

Tips:

To make fluffy dairy-free pancakes, use a combination of baking powder and baking soda as leavening agents.
For a crispy exterior and tender interior, cook the pancakes over medium heat.
Use a non-stick skillet or greased griddle to prevent the pancakes from sticking.
Pour 1/4 cup of batter onto the hot skillet for each pancake.
Cook each pancake for 2-3 minutes per side, or until golden brown.
Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
To make vegan pancakes, use a plant-based milk, such as almond milk or soy milk, and a flax egg instead of a regular egg.

Conclusion:

These dairy-free whole wheat pancakes are a delicious and nutritious breakfast option for people with dietary restrictions or those who simply prefer to avoid dairy. They are easy to make and can be customized with a variety of toppings. Whether you like them classic with butter and syrup or prefer to add fruit or whipped cream, these pancakes are sure to satisfy your cravings.